Part 2 - LA84 Foundation

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546 19. Olympic Village 20 Police offices conducted thorough and constant inspection of areas that were contracted for cultivation, and agriculture guidance office joined others in direct production and sanitation affairs. Products supplied through official sponsors were even more carefully watched for hygiene and safety. The carry-in process of food materials began with police and the Ministry of Health and Social Affairs hygiene inspectors in charge of hygienic safety going over the packaging. Safety seals were attached and delivery papers confirmed before the materials were examined by inspectors. They were then transferred to the village in vehicles bearing proper stickers together with security personnel. The materials were checked for proper seals and delivery documents before being put into the storage room. For freshness of the cooking materials, dried food, meat, imported items, processing materials and fish were put into storage in a first batch between August 15 and 31. Quantity for storage was controlled after September 20. Items difficult to store, such as milk, eggs and ice cream, were supplied on a three-day cycle. 19.6.4 Dining Hall Management ————————————–— Athletes' Hall dining hall The dining hall at the Athletes' Hall, with floor space of 12,377 square meters, could seat 4,200 people at one time, 2,700 on the first floor and 1,500 on the second. The dining hall was open 24 hours a day. Regular meal service ran from 6 a.m. to 10 a. m. for breakfast, 11 a.m. to 4 p.m. for lunch, and 5 p.m. to 11 p.m. for dinner. Snacks were served in between meals from 10 a.m. to 11 a.m. from 4 p.m. to 5 p.m., and from 9 p.m. to 6 a.m. The hall was run in self-service style with unlimited servings. However, taking food outside the dining hall was prohibited. The dining hall arrangements were the responsibility of operations personnel. Food service was in principle available to athletes and officials with AD cards, but village visitors and VIP guests were allowed to purchase meal tickets at the NOC service center. For coziness, the first floor of the dining hall was divided into six areas and the second floor into four areas, allowing delegations to take individual group seatings during meal time. Only the first floor was used until village population reached 4,800, and as the number reached 7,200, or 50 percent of the total expected number, the entire hall was put into operation. The dining hall served a total of 835,344 meals to 14,501 athletes and officials from 160 countries. This averaged out at 58 meals and a 19day stay per person. Box lunch supply A box lunch was available for athletes who had to stay at their competition site for longer than four hours. In total, 20,468 boxes, 18,833 for lunch and 1,635 for dinner, were distributed. Box lunches had to be requested in writing by chef de mission 24 hours before they were needed. During the meal service period, 14,649 box lunches were delivered while 5,819 were picked up by athletes themselves. A 1.5-ton freezer was used to prevent spoiling of food during delivery, and security officials accompanied the delivery routine. Take-out food was made between midnight and 7 a.m. the day after the order was placed. Officers were in charge from the making to wrapping and stamping the day and time before they were sent out with a final confirmation from the food service general director. Kitchen Kitchen facilities were divided between the basement and first floor of the Athletes' Hall. Initial food preparations were done in the basement while cooking was done on the first floor. The entire kitchen covered 6,552 square meters, 4,281 square meters for the basement and 2,271 square meters for the second floor. All foods were received at the loading deck of the Athletes' Hall basement floor and put into a storage room soon after. The basement kitchen was equipped with a food preparation room (meat processing room, vegetable room, etc.) as well as refrigeration, freezer, dry food, garbage refrigerator warehouse, garbage drying warehouse, employee lockers, loading deck and office. The first floor kitchen also was equipped with preparation room, refrigeration and freezer storage, regular storage room and office. Some 5,232 cooking implements of 129 different kinds were purchased at a cost of 78.02 million won, while 79.12 million won was spent on 21,790 dining hall utensils of 17 different kinds. There was also an enormous amount of single-use items used for sanitary purposes. More than 10.84 million items of 20 kinds were used, including some 900,000 meat knives, 720,000 salad bowls, 1.7 million paper cups and 1.5 million dinner napkins. Meals Served at the Olympic Village Cafeteria Date Sept. 1 Sept. 2 Sept. 3 Sept. 4 Sept. 5 Sept. 6 Sept. 7 Sept. 8 Sept. 9 Sept. 10 Sept. 11 Sept. 12 Sept. 13 Sept. 14 Sept. 15 Sept. 16 Sept. 17 Sept. 18 Sept. 19 Sept. 20 Sept. 21 Sept. 22 Sept. 23 Sept. 24 Sept. 25 Sept. 26 Sept. 27 Sept. 28 Sept. 29 Sept. 30 Oct. 1 Oct. 2 Oct. 3 Oct. 4 Oct. 5 Total Breakfast 300 260 556 763 690 1,200 2,123 3,076 3,600 5,553 6,140 7,590 10,000 11,000 11,800 12,780 12,600 12,600 13,500 13,080 13,029 13,150 13,000 13,300 13,000 12,500 11,606 10,546 11,132 9,680 9,630 8,770 4,700 1,916 275,170 Lunch 300 350 260 556 781 690 1,225 2,212 3,095 4,310 5,762 6,607 8,090 10,500 11,157 12,200 12,830 12,700 13,396 13,789 12,879 12,727 12,925 12,835 13,065 12,635 12,408 11,506 10,546 11,132 9,680 9,630 8,770 4,700 1,916 Supper 300 450 506 805 810 1,180 1,400 3,241 3,830 5,263 6,193 7,586 9,444 11,500 12,200 12,800 12,930 12,700 12,695 14,000 13,180 13,061 13,250 13,050 13,350 12,800 12,530 11,506 10,373 10,928 9,421 8,842 4,707 3,530 1,649 Total 600 1,100 1,026 1,917 2,354 2,560 3,825 7,576 10,001 13,173 17,508 20,333 25,124 32,000 34,357 36,800 38,540 38,000 38,691 41,289 39,139 38,817 39,325 38,885 39,715 38,435 37,438 34,618 31,465 33,192 28,781 28,102 22,247 12,930 5,481 278,164 282,010 835,344
21 20. Lunch boxes are packaged after being checked by a food service inspector. 21. Athletes enjoying a meal at the Dining Hall, which seated 4,200 persons; 2,700 on the first floor and 1,500 on the second. 22. Athletes pause from eating to smile for the camera. 22
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For the first time in 12 years, ath
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11. Competition Management by Sport
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The Olympic flame lit up the world
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368 12. Torch Relay Olympic Torch R
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370 12. Torch Relay 5 12.2.2 Select
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372 12. Torch Relay 10 9 12.2.3 —
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374 12. Torch Relay 12.3 Lighting o
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376 12. Torch Relay 22 22. A troupe
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378 12. Torch Relay 26 12.4 Domesti
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380 12. Torch Relay 31. The torch i
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382 12. Torch Relay 33 Along the pa
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384 12. Torch Relay 38 12.5 Cultura
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386 12. Torch Relay 43. The Olympia
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The Opening Ceremonies of the 24th
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13. Opening, Closing and Vi ctory C
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424 13. Opening, Closing and Victor
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The Olympiad is mankind's magnifice
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430 14. Seoul Olympic Arts Festival
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15. Seoul Olympic Youth Camp 466 2
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15. Seoul Olympic Youth Camp 468 6.
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15. Seoul Olympic Youth Camp 472 S
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480 To assist the members of the Ol
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16. Reception and Protocol 482 Diag
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16. Reception and Protocol 484 The
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16. Reception and Protocol 486 perf
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16. Reception and Protocol 488 10 1
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16. Reception and Protocol Category
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Page 201 and 202: The accommodation services for the
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Page 269 and 270: 584 20. Press Village 20.7 Amenitie
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Part 2 - LA84 Foundation

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